[alt text] a close up colored picture of a salad, with a heavy amount of sauce, cucumbers, lettuce, onions, olives, tomato, and bacon.
[transcription]
# When low fat is perfectly delectable, that’s he mark of FMC.
When your food is low in fat, but still has the mouthfeel of full fat content, you’re experiencing the capabilities of FMC’s Food Ingredients Divison. What creates that delicious sensation?
Avicel cellulose gel
Marine Colloids carrageenan
Nutricol konjac
Avicel cellulose gel products are water dispersible colloids that produce rheological propeerties similar to those of emulsified fats.New Avicel RCN cellulose gel products are round in shape and provide improved mouthfeel properties and added solids. Avicel cellulose gel adds no fat or calories and has proven performance in a variety if low-fat and no-fat salad dressings, frozen desserts, sauces, cheese, and more.
Marine Colloids carrageenan is a water soluble colloid that provides excellent moisture-binding capabilities to improve juiciness and texture in ground beef and sausage patties.Carrageenan retains moisture in low-fat meat products during processing, freezing, and cooking. And Nutricol konjac, also a water soluble colloid, is designed for food systems processed at extended high temperatures.
FMC Food Ingredients Division draws on more than 50 years of technical expertise in food technology and processing, experience that has made us the experts in problem solving for low and no-fat foods. We continue to work closely with our customers to develop formulations for optimal results in specific products and processes
What can FMC Food Ingredients Division do to improve your low-fat food products? Call today for application assistance and product bulletins. We think you’ll like the mark we leave on your products.
Philadelphia, PA 19103
[additional notes]
FMC Corporation is emphasizing their comprehensive fat mimetic system in maintaining quality in food consistency. They create a successful fat feel by combining food systems, since fat mimetics experience difficulty replicating all of the elements of fats, which is not preferred by consumers. There is an emphasis on no fat and no calories, which was highly prioritized in the early 1990s.
(Serena Goeriz)
